Let's face it, it's no secret, I love cooking, everyone who really knows me, knows that cooking is at the heart of me, and I really enjoy finding new recipes that I can make allergy safe!
I have a really large collection of my own recipes (over 400 at last count!) that I have tweaked, altered and amended until the tastes were perfectly balanced, they were allergy safe, and above all, approved by the family.
I came across a recipe last week that sounded really quite scrummy, and more importantly, it was dairy-free! Happy days! Of course, I had to give it a go!
So, I checked out what ingredients I needed, I had to alter a few items slightly as I didn't have them to hand, but it turned out really tasty, in fact, so nice, that I thought I would share it with you all.
I present to you 'beef kofta curry' a la Jamie Oliver!
You will need:
- 1 x 250g pack of Puy Lentils (ready to eat ones)
- 1 tsp (heaped) garam masala
- 400g beef mince
- olive oil
- 3 tomatoes (I used 1/3 can of chopped tomatoes which worked just as well!)
- 3cm piece of root ginger, peeled
- 2 spring onions
- 1 fresh red chilli
- bunch of fresh coriander
- 1 tsp turmeric
- 1 tsp runny honey
- 2 tsp (heaped) rogan josh curry paste
- 1/2 a 400g tin of coconut milk (make sure you shake the tin before opening)
- 1 mug of basmati rice
- 200g peas
Put the lentils in a bowl, with a pinch of salt and pepper, the garam masala and the beef mince, then mix and scrunch together really well until everything is incorporated together.
Divide and mould the mixture into 12 fat fingers. Put them into a frying pan with a tablespoon of oil, turning once golden on each side.
Put 1 mug of rice into a large saucepan, with 2 mugs of boiling water. Add a lid to the saucepan and leave to cook on a medium heat.
Add the tomatoes to a liquidiser, add the peeled ginger, trimmed spring onions, half the chilli, the coriander, turmeric, honey, curry paste and coconut milk. Blend until a smooth consistency.
Pour the sauce onto the beef, bring to the boil, season and then leave to simmer.
Turn the heat off the rice saucepan, take the lid off, add the peas, and put the lid back on. Leave for 5 minutes.
Finely slice the remaining chilli, and scatter over the curry.